French Laundry Garden Salad with Mustard Vinaigrette

Serves 6

Prep Time 20 min

Total Time 20 mins



    For the Dressing

    • 1 large egg yolk
    • 2 tablespoons Dijon mustard
    • 3 Tbsp plus 1 tsp balsamic vinegar
    • 1 large garlic clove, minced
    • 1 small shallot, minced
    • 2 Tbsp water
    • 1 cup canola oil
    • 1/2 cup extra-virgin olive oil
    • Kosher salt
    • Pepper

    For the Salad

    • 12 breakfast radishes
    • 12 ounces radicchio, leaves torn into large pieces
    • 8 ounces small tomatoes, quartered
    • 1 small red endive, leaves separated
    • 5 ounces baby zucchini, halved
    • 4 ounces sugar snap peas, trimmed and halved if large
    • 3 ounces baby carrots, halved lengthwise
    • 1 Persian cucumber, thinly sliced
    • 8 thin asparagus spears, cut into 3-inch pieces
    • 1 ounce baby arugula (2 cups)
    • Kosher salt
    • Pepper
    • Mixed herbs, such as basil and chervil, for garnish


    Make the vinaigrette

    1. In a food processor, combine the first 5 ingredients with 
2 tablespoons of water.
    2. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. Season with salt and pepper.

    Make the salad

    1. In a bowl, toss all of the ingredients except the herbs. Season with salt and pepper. Toss with 1/4 cup of the vinaigrette.
    2. Garnish with herbs and serve with more dressing on the side; reserve the remaining dressing for another salad.

    Recipe Notes

     If you prefer, you can eliminate the raw egg or substitute it with a pasteurized egg product.

    Since this does have raw egg, the shelf life is short. The vinegar and salt will offer some preservation but this dressing should be used within 5-7 days after making.

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